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					SITHFAB003A – SITHFAB011A

   Serve food and beverage to
           customers
  Develop and update food and
      beverage knowledge
Types of Service
   Types of service depends on the
    type of establishment
   Fast food to five star restaurant
   Could be counter service at a
    bistro, buffet service, self service,
    plate service, Gueridon service and
    a host of items in between.
        Types of Menu
   A la carte
   Table d’hote
   Carte du jour (card of the day)
   Plat du jour ( plate of the day)
   Buffet
Features of a la carte menu
   Cooked to order
   Dishes individually priced
   Wide selection of dishes
   Individually priced
   Cooking time approx 20 minutes
Features of table d’hote menu
   Set number of courses
   Limited choice or no choice
   Set price
   Dishes partially pre prepared
         Meals of the day
   BREAKFAST
   CONTINENTAL BREAKFAST
   FULL BREAKFAST
   MORNING TEA
   BRUNCH
   LUNCH
   AFTERNOON TEA
   PRE THEATRE DINNER (HIGH TEA)
   DINNER
   SUPPER
     Courses for horses
   Traditionally a classical menu consisted
    of as many as 12 courses
   Today it is broken down to three

Lets have a look at the courses

   Hors d’ouvre (appetizers)
   Potages (soups)
Courses for horses                          continued



   Poissons (fish dishes)
   Entrees (small portion butchers meat)
   Releves (main course of butchers meet, ie
    whole joint of meat)
   Sorbets (wine flavoured water ice)
   Rotis ( Roasted game or poultry)
   Legumes ( Vegetable dishes)
   Entremets (sweet dishes, hot or cold)
   Savoureux ( savoury dishes, lightly spiced)
Courses for horses                               continued




   Dessert ( fresh fruit and nuts
   Café ( black coffee small portion)
   Petit fours (fancy biscuits or chocolates)

Today we usually have three courses
 Entrée or Starter

 Main

 Dessert or Sweet dish
Accompaniments to dishes

   Bread (brown bread and butter, melba toast,
    croutons etc)
   Condiments ( salt and pepper, mustards, oil
    and vinegar etc)
   Proprietary sauces (tomato sauce, HP sauce,
    mint jelly, cranberry BBQ sauce)
   Prepared sauces ( apple, mint, mayo,
    bearnaise, tartare, salsa)
   Miscellaneous ( lemon wedge, sour cream,
    herbs, pickles, parmesan cheese)
      Cooking of the steak
    Steak can be cooked various ways from rare
    to well done, we abbreviate this as follows;

   Rare or Blue ( R)   Cool red centre
   Medium rare (MR)    Warm red centre
   Medium        (M)   Hot pink centre
   Medium well (MW)    Thin line of pink in centre
   Well done    (W)    Cooked thoroughly
Vegetable Accompaniments
   Various vegetables can be used to accompany the
    main course or sometimes vegetables can be eaten
    on their own
   Asparagus
   Broccoli
   Carrot
   Spinach
   Cucumber
   Potato
   Mushrooms
     Examples of Starters
   Smoked Tasmanian Salmon
   Carpaccio of Ocean trout
   Terrine of seafood
   Pate maison
   Lobster bisque
   Calves liver with onion marmalade
   Warm chicken salad
   Freshly shucked Sydney Oysters
   Minestrone
    Examples of main course dishes
   Char broiled green lobster tail
   Grilled tuna steak with salsa
   Fillet mignon and béarnaise
   Chateaubriand
   Lamb fillets tandoori
   Duckling with orange sauce
   Fried whiting fillets
    Examples of sweet dishes
   Wattle seed pavlova
   Chocolate mud cake
   Bavarois
   Figs with mascarpone
   Bread and butter pudding
   Apple strudel
   Zabaglione
   Sticky toffee pudding
        Cheese please
There is nothing like finishing of a meal that a
  good selection of cheeses, cheeses can be
  accompanied by;
 Breads, water biscuits, crackers, bread sticks

 Vegetables such as radish, celery, spring
  onion
 Fruits

 Condiments, such as chutney, pickles
      Examples of Cheese
   Soft cheese ( ricotta , cottage, cream)
   White mould ( Brie, camembert)
   Blue veined ( Blue vein, Roquefort)
   Cheddar cheese ( Vintage , tasty, Cheshire)
   Round Eye cheese ( edam, gouda, swiss)
   Hard Cheese and soft cheese is not usually
    offered on a cheese plate.
                 Savouries
   These dishes are sometimes offered as
    cocktail food at functions some examples are;
   Sardines on toast
   Bococcini and roasted tomato on toast
   Angels on horseback (oysters wrapped in bacon)
   Oysters, salmon and other bite size seafood
    on pumpernickel
Menu Terminology
   Al Dente ( term used to describe pasta or
    vegetables cooked with a bite)
   Baba ( yeast based sponge)
   Barquettes ( boat shaped tartlets)
   Boullabaise ( Fish stew)
   Brochette ( cooked on a skewer)
   Canape (savoury on toast or biscuit)
   Carpaccio ( finely sliced marinated meat or fish)
       Menu Terminology              continued



   Farce (stuffing)
   Frappe ( chilled or iced)
   Fume ( smoked)
   Glace ( ice cream)
   Julienne ( strips of vegetables or fruit)
   Medallion ( round piece of meat or fish)
   Quenelles ( mince from fish, meat, chicken
    which is poached)
       Menu Terminology              continued



   Marinade ( mixture of liquid and seasoning
    used to soak meat to tenderise and flavour)
   Ragout ( rich brown dish, usually meat)
   Shuck ( to open an oyster or clams)
   Tournedos ( small cuts from the middle of the
    fillet of beef
   Zabaglione ( mixture of egg yolk sugar and
    marsala)
       Menu Terminology           continued



   Bisque ( shellfish soup)
   Brioche ( yeast roll)
   Coulis ( a puree of fruit)
   Compote ( stewed or poached fruit)
   Diable ( seasoned with hot spices)
   Duxelle ( chopped cooked mushrooms and
    onion)
   Flambe ( to flame)
   Gateau ( cake)
         Sections of the service area
 Aboyeur – located at entry or exit of area
 Cold Press – cold food collected before hot food

 Hot Press – collect last, plates burn you less

 Still Room/Pantry – can be located separate from the
  kitchen
 Dispense Bar- close to kitchen and dining area

 Washup – located at entry to kitchen

 Doors should only open one way, less collisions and
  should be wider than standard doors
Two way doors should be fitted with a viewing glass
           General Service Rules
   Ladies should be served first, the host/ess last
   All service is done from the right except silver service
   Food should be served clockwise, from the right
   Beverage should be served clockwise, from the right
   When carrying flats the restaurant, spoon and fork
    should be carried in the hand
   Vegetable dishes, sauce boats etc, should sit on an
    under liner
   Vegetable dishes should be held on the palm
   Silver service served from the left, keep platter close
    to customers plate
    Service Sequence for – a la carte
   Receive and sit customers
   Lap napkins
   Introduce yourself, present wine and food menu
   Take out water, and serve
    Explain specials and take aperitif order
   Serve bread and butter
   Serve aperitif
   Take food order when customers are ready
   Transfer order onto kitchen docket and take to
    kitchen
Service Sequence for – a la carte                  cont.


   Adjust cutlery if necessary
   Take wine order and serve wine
   Serve first course
   Top up white wine (or serve whatever wine ordered)
   Clear first course when all customers have finished
   Serve red wine if ordered
   Serve main course, top up wine
   Clear main course including side plates, butter dish
    and salt and pepper
   Crumb the table
Service Sequence for – a la carte                    cont.


   Present dessert menus
   Take dessert order
   Take dessert wine order and serve it
   Lay cutlery for dessert
   Serve dessert, top up wine
   Clear dessert and take coffee order
   Serve coffee, take order for after dinner drinks
   Prepare the bill, present bill when customer ask for it
   Assist the customers when they leave , thank them
    for their patronage
General rules for taking bookings
   Write the booking directly into the reservation book
   Use a pencil, date, day
   Know the seating capacity of the restaurant
   Number of people (covers)
   Time of booking, name and phone number of person
   Special requests
   Repeat booking to the customer
   Thank customer , confirmed
   Cancellations should be crossed out
   Let customer hang up first
General points for order taking

   Know the menu, wine list and specials
   Know preparation methods of dishes & times
   Stand straight , speak clearly
   Make suggestions, write order on docket book
   Repeat order to the each guest
   Remove menu from the guests
   Double check the numbers and requests
   Number the chairs clockwise or use own system
   Use abbreviations ie. (MR) (W) GT (gin and tonic)
    Information required on docket
                 book
   Table servers name or initials
   Number of covers
   Table number
   Time order taken
   Date (yes and no)
   Order
   Preferences
      General rules for setting up

              All table ware must be spotless
   Cutlery – dipped in hot water and polished
   Crockery – check for cracks and cleanliness
   Glasses – over steam and polished
   Table Accompaniments;
    salt and pepper
    flower vase
    candle holder

            EVERYTHING MUST BE SPOTLESS
A finger bowl should be served with


   Fresh artichokes
   Fresh asparagus, when served as a course
   Oysters natural
   Some poultry /fowl dishes especially roast
    quail
   All fresh fruit
   Crustaceans, when served in the shell
   When customer is observed using the fingers
    to eat
        Different service styles
   American Service – all food is plated in the kitchen
   English Service- meat is on platters, host carves the
    meat and then is silver served
   Russian Service- wait staff offer the food on platters,
    guest help themselves
   French Service- food is partially or wholly prepared at
    the table
   Gueridon Service- like French service but without
    table –side preparation, flambé dishes
    What time is my meal due?
   Breakfast:           6am-10am
   Morning tea:         10am -11am
   Brunch:              11am -2pm
   Lunch:               12noon-3pm
   Afternoon Tea:       3.30pm-4.30pm
   High tea/pre theatre:5pm-6pm
   Dinner:              6.30pm-10pm
   Supper:              10pm onwards
        Production of Cheese

1.   Milk is warmed
2.   Bacteria and rennet are added, milk
     coagulates
3.   Curd is cut to drain off whey
4.   Curd is sometimes heated, pressed and or
     turned to drain more
5.   Curd is moulded, shaped
6.   Curd is salted before and/or after step 5
7.   Matured under controlled conditions
Most popular varieties of cheese

Name         Origin    Flavour   Class
Brie         France    Mild      Soft
Camembert    France    Mild      Soft
Cheddar      England   Mild      Firm
Edam         Holland   Mild      Firm
Port Salut   France    Bland     Semi-soft
Roquefort    France    Strong    Soft
Parmesan     Italy     Sharp     Hard
Stilton      England   Strong    Soft
        The service of cheese

1.   Present the cheese board
2.   Use a different board for carving
3.   Cut firm cheeses first, blue vein cheeses last
4.   Remove inedible rind , ie swiss, jalsberg
5.   Produce clean cuts of regular shape
6.   Arrange the cuts in a pleasant form on an
     entrée plate
7.   Serve with crackers and other
     accompaniments
    General points for planning a buffet


   LOCATION OF THE BUFFET TABLE
   ZONING ARRANGEMENTS
   SERVING LINES
   TYPE AND COLOUR OF CLOTH/SKIRTING
   DECORATIONS (CARVINGS, ETC)
   OTHER ITEMS ( SPOTLIGTHS ETC)
TABLE SET UP FOR MEETINGS

   Table covered with cloth
   Jugs with ice water on under plates, no
    doiley
   Water glasses upside down
   Writing pens and pads
   Information material (supplied by
    organizer)
      Receiving line, if brides
    parents paying for reception
   BRIDE’S MOTHER
   BRIDE’S FATHER
   BRIDE
   GROOM
   GROOM’S MOTHER
   GROOM’S FATHER
   MATRON OF HONOUR
   BEST MAN
   BRIDESMAIDS
   GROOMSMEN
     Order of Service and toast at
         wedding reception
1.    Receiving line
2.    Grace
3.    Filling of glasses for the first toast
4.    Royal toast or loyal toast
5.    Commencement of the service of the meal
6.    Toast proposed to the bridal couple after the MC
7.    Groom responds and proposed a toast to the bridesmaids
8.    Best man responds
9.    Any other toasts
10.   Best man reads telegrams
11.   Cutting of the cake
12.   Bridal waltz
13.   Bridal couple change and leave

				
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